Cinnamon Swirl Edible Cookie Dough Recipe By Tasty Recipes

EDIBLE COOKIE DOUGH RECIPE BY TASTY

Steps:

• Mix together granulated sugar, brown sugar, salt, milk, and vanilla in a small bowl.
• Once combined, add in flour and mix.
• Then, add the butter and fold until it becomes a dough. Finally, add chocolate chips.
• Serve.

EDIBLE COOKIE DOUGH 4 WAYS RECIPE BY TASTY

Steps:

• Preheat oven to 350˚F (180˚C).
• For the Base Dough, evenly spread flour out on a baking tray and bake for 5 minutes.
• In a large bowl, mix flour, sugar, butter, vanilla, milk, and salt until combined evenly.
• Refrigerate mix for 30 minutes.
• Separate dough into 4 sections
• For the Chocolate Chips, add one section of dough in a large bowl, mix in the chocolate chips and mini chocolate chips until combined.
• For the Cookies and Cream, crush sandwich cookies in plastic bag until evenly separated.
• Place crushed sandwich cookies into a large bowl, and add in one section of dough mixing until combined.
• For the Peanut Butter Chocolate, add chocolate candies, chocolate peanut butter cups, and peanut butter, into a large bowl with one section of dough and mix until combined.
• For the Triple Chocolate Chunk, add melted chocolate into a large bowl with the last section of dough and mix until evenly combined and consistent color.
• Add the chocolate chips and white chocolate chips, then mix until combined.
• Enjoy!

CINNAMON SWIRL EDIBLE "COOKIE DOUGH" RECIPE BY TASTY

Steps:

• Soak cashews in boiling water for two hours.
• Drain the cashews and blend in a food processor for 30 seconds. Pour in coconut oil and 3 tablespoons of agave and blend for 1 minute.
• Scrape down sides and add in almond flour. Blend until smooth, approximately 2-5 minutes.
• Remove the mixture from the food processor and transfer to a food storage container.
• In a small bowl, mix cinnamon and remaining agave until cinnamon is fully incorporated.
• Pour cinnamon mixture over dough and swirl around with a toothpick, knife, or skewer, then lightly stir with a spatula to distribute the cinnamon swirl.
• Store in an airtight container in the refrigerator.
• Enjoy!

CHOCOLATE CHIP EDIBLE "COOKIE DOUGH" RECIPE BY TASTY

Steps:

• Soak cashews in boiling water for two hours.
• Drain the cashews and blend in a food processor for 30 seconds. Pour in coconut oil and agave and blend for 1 minute.
• Scrape down sides and add in almond flour. Blend until smooth, approximately 2-5 minutes.
• Remove the mixture from the food processor and transfer to a food storage container and stir in chocolate chips.
• Store in an airtight container in the refrigerator.
• Enjoy!

DOUBLE CHOCOLATE EDIBLE "COOKIE DOUGH" RECIPE BY TASTY

Steps:

• Soak cashews in boiling water for two hours.
• Drain the cashews and blend in a food processor for 30 seconds. Pour in coconut oil and agave, and chocolate, and continue to blend for 1 minute.
• Scrape down sides and add in almond flour. Blend until smooth, approximately 2-5 minutes.
• Remove from food processor and transfer to a food storage container and stir in chocolate chips.
• Store in an airtight container in the refrigerator.
• Enjoy!

MIX-AND-MATCH SWIRL COOKIES RECIPE BY TASTY

Steps:

• In a medium bowl, cream the butter and sugar with a hand mixer until light and fluffy.
• Add the egg and vanilla extract and mix until fully incorporated.
• Add the flour, baking soda, and baking powder, and mix until the dough is crumbly, but holds together when squeezed.
• Split the base dough in half, add your desired mix-ins, and incorporate them fully.
• We used chocolate hazelnut spread and cocoa powder for one half and peanut butter for the other.
• Roll out each dough between two sheets of parchment paper until it's ¼-inch (6-mm) thick. Chill both doughs for 30 minutes.
• Place one half of flavored dough on top of the other and start to roll up the doughs into a swirl. Wrap the roll in plastic wrap and chill in the fridge until solid, about 4 hours.
• Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
• Once chilled, unwrap the dough, slice into ½-inch (1 cm) thick coins, and place them on the baking sheet at least 2 inches (5 cm) apart, as the cookies will spread while baking.
• Bake the cookies for 10 minutes. Let cool at room temperature for about 30 minutes.
• Try additional combinations.
• Enjoy!

TASTY 101 EDIBLE COOKIE DOUGH RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C).
• Evenly spread the flour on a baking sheet. Bake for 5 minutes to kill any harmful bacteria. Let cool to room temperature.
• Add the butter to a large skillet over medium-high heat. Cook, stirring occasionally, until the butter turns dark brown and smells nutty, about 5 minutes. Watch carefully so the butter does not burn.
• Remove the pan from the heat and pour the brown butter into a heatproof liquid measuring cup. Let cool for a minute or 2, then give it a stir and carefully pour in enough water to bring it back up to 1½ cups of liquid. Let cool to room temperature.
• In a large bowl, combine the cooled browned butter, granulated sugar, and brown sugar. Mix with an electric hand mixer or whisk until evenly combined.
• Add the espresso powder, salt, vanilla, milk, and cooled flour and mix until combined.
• Fold in the chocolate chips and chopped chocolate until incorporated.
• Refrigerate the dough for 30 minutes, until firm. The cookie dough will keep in the refrigerator for up to 5 days.
• Enjoy!

CINNAMON SWIRL COOKIES

Steps:

• Make the dough: Sift flour, salt, and baking soda into a large bowl. Beat butter, sugar, and orange zest with a mixer on medium speed until smooth, about 3 minutes. Beat in eggs. Reduce speed to low. Add flour mixture gradually, and beat until just combined. Divide dough in half, wrap each half in plastic, and refrigerate for 1 hour (or overnight).
• Turn half the dough onto floured parchment. Roll into a 10x12-inch rectangle, then trim edges straight. Repeat with remaining half of dough. Transfer rectangles on parchment to a baking sheet, and refrigerate until firm but
• pliable, about 10 minutes.
• Make Filling: Mix all the ingredients in a small bowl until well combined. Crumble mixture evenly over rectangles. Starting on a long side, roll 1 rectangle into a log, and wrap it in the parchment. Repeat with remaining rectangle. Refrigerate logs for 1 hour (or overnight).
• Preheat oven to 350. Cut each log crosswise into 1/4-inch thick slices. Transfer to parchment-lined baking sheets, and bake until edges are golden brown, about 19 minutes. Let cool on sheets on wire racks. Cookies will keep, covered, for up to 3 days.